The Physiology of Taste (or Meditations on Transcendental Gastronomy; Introduction by Bill Buford)

A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.

First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.

This book title, The Physiology of Taste (or Meditations on Transcendental Gastronomy; Introduction by Bill Buford), ISBN: 9780307269720, by Jean Anthelme Brillat-Savarin, M.F.K. Fisher, Bill Buford, published by Knopf Doubleday Publishing Group (October 6, 2009) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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